WO2012099818A2 - Procédé de lutte contre les microorganismes dans des produits de boissons - Google Patents

Procédé de lutte contre les microorganismes dans des produits de boissons Download PDF

Info

Publication number
WO2012099818A2
WO2012099818A2 PCT/US2012/021427 US2012021427W WO2012099818A2 WO 2012099818 A2 WO2012099818 A2 WO 2012099818A2 US 2012021427 W US2012021427 W US 2012021427W WO 2012099818 A2 WO2012099818 A2 WO 2012099818A2
Authority
WO
WIPO (PCT)
Prior art keywords
juice
peroxy acid
product
process according
beverage product
Prior art date
Application number
PCT/US2012/021427
Other languages
English (en)
Other versions
WO2012099818A3 (fr
Inventor
Reed Semenza
Original Assignee
Delaval Holding Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Delaval Holding Ab filed Critical Delaval Holding Ab
Priority to US13/978,747 priority Critical patent/US20130280392A1/en
Publication of WO2012099818A2 publication Critical patent/WO2012099818A2/fr
Publication of WO2012099818A3 publication Critical patent/WO2012099818A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives

Definitions

  • the present invention generally is directed toward methods of controlling bacteria, including spore formers, yeast, and fungal levels in beverage products by injecting a quantity of a peroxy acid into the beverage product.
  • the peroxy acid is a food-grade organic peroxy acid, such as peracetic acid, and is introduced into a beverage, such as a fruit or vegetable juice product, prior to pasteurization or concentration of the beverage.
  • the peroxy acid especially is effective in reducing thermophilic bacteria which are capable of producing spores that can cause taste and odor problems in juice products.
  • Pasteurized juice has certain microbial specifications that must be met. While pasteurization eliminates most microorganisms present in the juice, it is not 100% efficacious against all microorganisms, particularly against thermophilic microorganisms. Certain spores and thermophilic bacteria can survive the evaporation and pasteurization processes only to grow when the juice concentrate is re-constituted resulting in taste and odor problems in the final product. Further, even if bacterial cells and spore levels are initially low, they tend to increase in number between the time the juice is filtered to the time it is concentrated and/or reconstituted.
  • thermophilic organisms from sporulating while the fruit or vegetable juice is being pasteurized or concentrated in an evaporator.
  • the only method of avoiding the taste and odor problems caused by these microorganisms is to reject much of the raw fruit or vegetables that contain them.
  • this is a costly and wasteful approach.
  • any spores or microorganisms present prior to clarification of the juice product can clog the clarifying filter resulting in a decrease in filter efficacy.
  • the beverage product is derived from one or more fruits and/or vegetables, and in particular embodiments, comprises fruit or vegetable juice having a Brix content of at least 2.5.
  • a peroxy acid such as peracetic acid, is introduced into the beverage product in an amount that is effective to control thermophilic and other bacteria as well as final spore levels in the beverage without adversely impacting taste or color of the final product.
  • a beverage processing system comprising a vessel containing a quantity of a beverage product derived from one or more fruits and/or vegetables and a peroxy acid injection station operable to introduce a quantity of a peroxy acid into the vessel containing the beverage product.
  • the vessel can comprise any apparatus capable of containing a quantity of fluid including a tank or conduit through which the beverage product may flow.
  • the processing system may also comprise a filtration device located downstream from the vessel operable to produce a clarified fruit and/or vegetable juice product.
  • Fig. 1 is a schematic diagram of a juice processing system in accordance with one embodiment of the present invention
  • Fig. 2 is a schematic diagram of a juice reconstitution system in accordance with another embodiment of the present invention.
  • Fig. 3 is a photograph depicting the bleaching effect of increasing amounts of peracetic acid and hydrogen peroxide on cranberry juice color
  • Fig. 4 is a graph showing the germicidal efficacy of peracetic acid against AUcycloba- cillus acidoterrestris;
  • Fig. 5 is a graph showing the germicidal efficacy of peracetic acid versus chlorine dioxide in carrot and apple juice.
  • Figs. 6A and 6B are photographs depicting the immediate effect on juice color after addition of various concentrations of peracetic acid or chlorine dioxide at room temperature.
  • a peroxy acid is employed to reduce the level of thermophilic bacteria and consequently the potential spore levels, bacteria, yeast, or mold present in beverage products, especially fruit and vegetable juices.
  • the peroxy acid comprises an organic CI to CI 8 peroxy acid such as peracetic acid (PAA) or peroctanoic acid.
  • PAA peracetic acid
  • the peroxy acid may be one component of a blend of acids.
  • the acid blend may include one or more members selected from the group consisting of CI to CI 8 carboxylic acids and mineral acids, such as phosphoric, nitric, sulfuric or hydrochloric acid.
  • Certain embodiments may also comprise the peroxy acid or acid blend in combination with other oxidizing compounds, such as hydrogen peroxide and peroxymonosulfate, and stabilizers.
  • the peroxy acid employed is peracetic acid, which naturally exists in equilibrium with acetic acid and hydrogen peroxide as illustrated below.
  • Exemplary peracetic acid solutions include Proxitane®, available from Solvay Chemicals, Inc., Delasan MP®, available from DeLaval Cleaning Solutions, and Tsunami®, available from Ecolab. The table below gives the compositional breakdown for several commercially available peracetic acid solutions.
  • the peroxy acid acts to reduce the level of bacteria, especially thermophilic bacteria, yeast, or mold present in the beverage product.
  • Exemplary microorganisms upon which the peroxy acid acts include Alicyclobacillus acidoterrestris, Saccharomyces cerevisiae, Byssochlamys fulva, Salmonella, E.
  • thermophilic bacterial levels In certain embodiments, addition of peroxy acid to beverage products during processing results in decreasing thermophilic bacterial levels to below 100 CFU/ml, or below 10 CFU/ml, or even below 1 CFU/ml.
  • Processes and systems described herein can be used in the production of fruit or vegetable juice products including those selected from the group consisting of orange juice, apple juice, grape juice, cherry juice, pear juice, peach juice, tomato juice, carrot juice, cranberry juice, grapefruit juice, pineapple juice, mango juice, pomegranate juice and combinations thereof.
  • the processes and systems described herein can be used in the production of juice drinks or juice beverages, wherein the juice is diluted with various amounts of water, sugar, dyes, vitamins, natural or artificial flavorings, nutritional additives, and opacifiers.
  • the processes and systems described herein can be used with the production of beverage syrups, such as soda syrups.
  • the beverage product has a Brix content of at least 2.5, or at least 5, or at least 10.
  • FIG 1 illustrates a beverage processing system 10 according to one embodiment of the present invention.
  • System 10 is particularly suited for processing of certain fruits or vegetables in the manufacture of a concentrated juice product.
  • system 10 may be employed in the manufacture of certain juices wherein the fruit or vegetable is pulverized, such as apple juice or carrot juice.
  • the pulverizing equipment it is within the scope of the present invention for the pulverizing equipment to be omitted when making other types of juice, like orange juice, where the juice is squeezed from the fruit without first undergoing pulverization.
  • the changes in the basic set up from that shown in Fig. 1 for respective juice processing systems would be apparent to those of skill in the art.
  • fruit or vegetables are supplied from a loading bin 12 and transported on a conveyor 14 (e.g., a belt or screw conveyor) to a pulverizer 16.
  • a conveyor 14 e.g., a belt or screw conveyor
  • the fruit or vegetables are washed by spray bars 18.
  • a biocide such as, but not limited to, peracetic acid, chlorine, hydrogen peroxide, acidified sodium chlorite, citric acid, or chlorine dioxide, may or may not be used during this wash process.
  • about 20,000 gpd of water with or without biocide is used to treat the raw product, and the transport time from loading bin 12 to the pulverizer 16 is about 2.5 minutes.
  • the pulverized fruits or vegetables exiting pulverizer 16 are delivered to a holding tank 20, where the pulverized fruits or vegetables are permitted to macerate for maximum juice extraction.
  • holding tank 20 is heated to 1 10°F (43°C) and the pulverized fruits or vegetables retained for about 45 minutes.
  • the resulting fruit or vegetable slurry is then directed toward a centrifuge-type separator 22 where at least a portion of the solids in the juice slurry are separated from the juice.
  • the raw juice product is further clarified by removing various minute, suspended solids carried by the juice. In certain embodiments, this clarification is accomplished by passing the raw juice through a filtration device 24.
  • the permeate from the filter, or clarified juice is sent to a pasteurizer 26 which heats the juice to 195°F (90.5°C) for 2 minutes.
  • the pasteurized juice is then sent to an evaporator 28 where water is removed and the juice is concentrated for approximately 10 minutes.
  • the temperature within evaporator 28 varies according to the juice and final brix content, but can be within the range of from about 165°F (74°C) to about 195°F (90.5°C).
  • a quantity of a peroxy acid is introduced into the juice product at a point after the pulverizer 16, particularly just before the filter 24 or just after the centrifuge 22.
  • all points of peroxy acid introduction are prior to passage of the juice through pasteurizer 26 or evaporator 28.
  • the peroxy acid may be injected after the evaporator 28 and any cooling apparatus (not shown) but prior to packaging.
  • the peroxy acid is introduced to the raw juice at an injection station 30 downstream from centrifuge 22.
  • the peroxy acid may be introduced at other locations within system 10, such as upstream of centrifuge 22 or downstream from filtration device 24.
  • the peroxy acid may be introduced into the fruit or vegetable slurry contained within or discharged from holding tank 20, or into the clarified juice product exiting filtration device 24, but prior to pasteurizer 28.
  • the juice handling system may be configured without evaporator 28.
  • the juice from pasteurizer 26 may be stored or immediately packaged.
  • the juice handling system may be configured without pasteurizer 26.
  • the juice from filter 24 can be directly concentrated and then pasteurized upon reconstitution at a later time.
  • the peroxy acid can be added to a concentrated juice product after it has been reconstituted, but prior to pasteurization of the reconstituted juice.
  • Figure 2 illustrates an exemplary reconstitution process in which at least one concentrated juice 32, and optionally other juices or juice concentrates, is fed to a mixing tank 34 where it is diluted with water. After mixing, the reconstituted juice is delivered to a pasteurizer 36, then on to a cooler 38, holding tank 40, and packaging station 42.
  • Peracetic acid 44 can be added to the reconstituted juice before pasteurization and/or after cooling but before packaging. In one embodiment, peracetic acid is added to mixing tank 34 during the reconstitution process. Alternatively, peracetic acid may be combined with the concentrated juice 32 prior to delivery to mixing tank 34. In another embodiment, peracetic acid 44 may be added to the reconstituted juice product contained in holding tank 40, or mixed in-line with the reconstituted juice delivered from cooler 38. In still other embodiments, peracetic acid 44 may be introduced into the juice product at both locations.
  • the peroxy acid in certain embodiments it is desirable for the peroxy acid to be present within the beverage product for at least 10 minutes prior to final concentration or packaging, as the case may be.
  • the heat associated with pasteurizer 26, 36 and evaporator 28 causes the peroxy acid to decompose so that it does not pass through into the finished beverage product, be it concentrated juice or reconstituted juice.
  • the half life of PAA decreases with increasing temperature.
  • any remaining PAA in solution would be converted to acetic acid, water, and oxygen, thereby leaving no or substantially no PAA remaining in the final juice product 32.
  • any oxidizing species present in the sample converts a solution of potassium iodide to iodine in the presence of ammonium paramolybdate and phosphoric acid.
  • a starch solution is added to form a deep blue color upon binding iodine.
  • the PAA concentration can be calculated based on the volume of titrant needed to revert the deep blue color.
  • the peroxy acid is introduced into the beverage product at a level of about 0.3 to about 100 ppm. In certain other embodiments, the peroxy acid is introduced into the beverage product at a level of between about 2 to about 20 ppm, and in still other embodiments, at a level of between about 5 to about 15 ppm.
  • the treatment described above results in very little or no color degradation in the beverage product.
  • a beverage product that has been treated with a peroxy acid exhibits a color intensity that is at least 70%, 80%, 90%, or 95% of the color intensity of the untreated beverage product.
  • the color intensity of the beverage product decreases by not more than 30%, 25%, 20%, 15%, 10%, or 5% subsequent to treatment with a peroxy acid.
  • the color intensity of the untreated and treated beverage product is measured using a colorimeter, such as a spectrophotometer.
  • the treatments described herein result in no color degradation of the beverage product that is perceptible to the human eye.
  • a peroxy acid solution comprising a high concentration of peroxy acid (e.g., peracetic acid) and a low concentration of oxidizing compound (e.g., hydrogen peroxide).
  • the peroxy acid solution has a peroxy acid concentration of at least 10, 15, 18, or 20 weight percent and/or an oxidizing compound concentration of not more than 20, 15, 10, or 5 weight percent.
  • the peroxy acid solution can have a weight ratio of at least 0.25, 0.5, 1, 1.5, 2, 3, 4, 5, or 6 parts peroxy acid per part oxidizing compound
  • the peroxy acid solution can have a weight ratio of peroxy acid to oxidizing compound of between about 1 :6 to about 1 :0.3, between about 1 :3 to about 1 :0.4, and between about 1 : 1 to about 1 :0.66. Examples
  • the PAA was neutralized with D/E broth and chlorine dioxide with a peroxide neutralizer, and a viability count for each of the juices was performed using the most probable number technique (MPN).
  • MPN most probable number technique
  • the PAA-treated samples all exhibited greater than a 4-log reduction in the bacteria.
  • the chlorine dioxide-treated samples exhibited only about a 1-log reduction in the bacteria.
  • immediate discoloration of apple juice was observed upon addition of chlorine dioxide (Fig. 6A).
  • Carrot juice discoloration was observed within 24 hours of treatment with chlorine dioxide (Fig. 6B).

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

La présente invention a pour objet des procédés permettant de réduire les bactéries sporulées thermophiles qui peuvent conduire à des odeurs et des goûts atypiques dans des produits de boissons, en particulier des produits de jus de fruits ou de légumes. Les procédés utilisent un ou plusieurs peroxyacides qui sont ajoutés au système de manipulation de boissons avant pasteurisation et concentration du produit de boisson. En particulier, le peroxyacide est ajouté avant la filtration finale du produit de boisson en amont du pasteurisateur et du concentrateur.
PCT/US2012/021427 2011-01-17 2012-01-16 Procédé de lutte contre les microorganismes dans des produits de boissons WO2012099818A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US13/978,747 US20130280392A1 (en) 2011-01-17 2012-01-16 Process for controlling microorganisms in beverage products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161433395P 2011-01-17 2011-01-17
US61/433,395 2011-01-17

Publications (2)

Publication Number Publication Date
WO2012099818A2 true WO2012099818A2 (fr) 2012-07-26
WO2012099818A3 WO2012099818A3 (fr) 2012-10-26

Family

ID=46516318

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2012/021427 WO2012099818A2 (fr) 2011-01-17 2012-01-16 Procédé de lutte contre les microorganismes dans des produits de boissons

Country Status (2)

Country Link
US (1) US20130280392A1 (fr)
WO (1) WO2012099818A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CZ307651B6 (cs) * 2017-12-14 2019-01-30 Výzkumný ústav potravinářský Praha , v.v.i. Způsob ošetření šťáv z ovoce a zeleniny vysokým tlakem, s využitím synergického účinku kyseliny peroxyoctové, pro snížení mikrobiální kontaminace spor sporulujících mikroorganizmů

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2019237660A1 (en) * 2018-03-23 2020-11-12 Suntory Holdings Limited Aroma-free pear juice
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
KR102640745B1 (ko) 2018-07-10 2024-02-23 리소얼식스 엘티디. 그람 양성 박테리아 및 박테리아 포자의 불활성화를 위한 조성물 및 그의 제조 및 사용 방법

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5409713A (en) * 1993-03-17 1995-04-25 Ecolab Inc. Process for inhibition of microbial growth in aqueous transport streams
US5565231A (en) * 1993-01-06 1996-10-15 Solvay Interox Limited Disinfection of aqueous solutions
US20100075006A1 (en) * 2007-08-06 2010-03-25 Delaval Holding Ab Antimicrobial Process Using Peracetic Acid During Whey Processing
EP2255665A2 (fr) * 2005-07-25 2010-12-01 Ecolab Inc. Compositions antimicrobiennes et procédés de traitement de produits alimentaires conditionnés

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3006815A (en) * 1956-08-24 1961-10-31 Fermco Lab Inc Heat stabilization of enzymes and method
US4463025A (en) * 1980-07-22 1984-07-31 The Procter & Gamble Company Process for preparing a citrus fruit juice concentrate
FR2609471A1 (fr) * 1987-01-09 1988-07-15 Rothschild Viticole Fermiere Procede d'obtention d'alcool blanc dit " pur esprit naturel de canne a sucre " a faible teneur en non alcool, installation pour sa mise en oeuvre et alcool ainsi obtenu
US5324528A (en) * 1991-10-11 1994-06-28 Champion International Corporation Method for extending shelf life of juice
US5468508A (en) * 1991-10-17 1995-11-21 The University Of British Columbia Preservation of fresh fruit juices and fruit juice blends
US5431940A (en) * 1994-02-24 1995-07-11 The Procter & Gamble Company Preparation of noncarbonated beverage products with improved microbial stability
CA2407098C (fr) * 2000-04-28 2009-12-29 Ecolab Inc. Composition antimicrobienne
US20040016706A1 (en) * 2002-07-29 2004-01-29 Minnix Charles M. Ozone purification system for water

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5565231A (en) * 1993-01-06 1996-10-15 Solvay Interox Limited Disinfection of aqueous solutions
US5409713A (en) * 1993-03-17 1995-04-25 Ecolab Inc. Process for inhibition of microbial growth in aqueous transport streams
EP2255665A2 (fr) * 2005-07-25 2010-12-01 Ecolab Inc. Compositions antimicrobiennes et procédés de traitement de produits alimentaires conditionnés
US20100075006A1 (en) * 2007-08-06 2010-03-25 Delaval Holding Ab Antimicrobial Process Using Peracetic Acid During Whey Processing

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CZ307651B6 (cs) * 2017-12-14 2019-01-30 Výzkumný ústav potravinářský Praha , v.v.i. Způsob ošetření šťáv z ovoce a zeleniny vysokým tlakem, s využitím synergického účinku kyseliny peroxyoctové, pro snížení mikrobiální kontaminace spor sporulujících mikroorganizmů

Also Published As

Publication number Publication date
US20130280392A1 (en) 2013-10-24
WO2012099818A3 (fr) 2012-10-26

Similar Documents

Publication Publication Date Title
EP1026956B1 (fr) Methode de conservation de boissons a base de the a l'aide de l'acide cinnamique ou de ses derives
US20130280392A1 (en) Process for controlling microorganisms in beverage products
US20050186310A1 (en) Novel process for treating foods under alternating atmospheres
US20060127554A1 (en) Method for treating foods under alternating atmospheres
CN1117298A (zh) 水溶液的灭菌
AU2005200966A1 (en) Antimicrobial effect of chitosan in beverages
CA2870826C (fr) Methode de controle de la contamination microbiologique dans un echangeur de chaleur pendant le traitement d'un produit alimentaire
EP1631157A2 (fr) Amelioration des proprietes de transparence et/ou de stabilite de liquides ou de gels contenant des proteines
CN101026964A (zh) 茶提取物
US20080085346A1 (en) Treatment System and Method for Preserving Fresh Produce
Nguyen et al. Application of citric acid, sodium chloride and peroxyacetic acid as alternative chemical treatment for organic trimmed aromatic coconut
US20030129279A1 (en) Clear fruit and vegetable juices and methods for making same
Brenes Olive fermentation and processing: scientific and technological challenges
Chmal-Fudali et al. The possibility of thermal inactivation of Alicyclobacillus acidoterrestris spores in fruit and vegetable juices
US10645954B2 (en) Beverage and food production using Greek yogurt acid whey
Ziarati et al. Introduction of methods to reduce and remove patulin from food products.
US20070003684A1 (en) Reduction of non-enzymatic browning in citrus peel juice
Piga et al. Quality improvement of naturally green table olives by controlling some processing parameters
US11332395B2 (en) Sanitary food washing stage in food production
AU2014100059A4 (en) A method of producing a juiced food product with reduced ammonia and/or ammonium levels
EP2934192A1 (fr) Procédé d'amélioration de la stabilité microbiologique d'une boisson à base d'eau plate et boissons à base d'eau plate longue conservation d'un point de vue microbiologique
JPH04365464A (ja) アスコルビン酸含有溶液の処理方法
WO2005018346A1 (fr) Eau fonctionnelle
KR101128927B1 (ko) 탈산소처리 및 저온살균법을 이용한 신규한 사과주스의 제조방법
US20200375223A1 (en) Shelf-stabilized chlorophyll water

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12736179

Country of ref document: EP

Kind code of ref document: A2

WWE Wipo information: entry into national phase

Ref document number: 13978747

Country of ref document: US

NENP Non-entry into the national phase in:

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 12736179

Country of ref document: EP

Kind code of ref document: A2